For many Indians, millets bring back memories of traditional family meals and recipes passed down through generations. Yet over the years, rice and wheat became the dominant staples on our plates, while...
We come across scary news items in media about milk quality describing the various harmful chemicals being added to milk or the milk itself is made using chemicals. This creates terrible fear in minds of...
What if your food packaging could do more than just protect what’s inside? Imagine a package that can monitor freshness, detect spoilage, track its journey through the supply chain, and even communicate...
What if the biggest challenge of the future isn’t producing smarter gadgets, but producing enough food? As the global population races toward 9.7 billion by 2050, agriculture is under immense pressure to...
White Paper on Gut Health in Modern Nutrition: Understanding the Role of Food Composition, Lifestyle & Preventive Nutrition – Click Here PDF
Milk and milk product consumption in India was a dietary essential for over 8000 years. It is well documented in many of the ancient literature. Milk was also strongly recommended to be consumed daily according to...
Shellfish have been consumed all over the world. They are a good source of proteins, and healthy fats, are low in calories, and also provide vitamins like vitamin A, vitamin D, vitamin B12, etc. and minerals like...
Freezing is considered one of the best methods of preserving food. Not only does it increase the shelf life of the product but it also helps to maintain the taste and nutritional value. Freezing does not sterilize the...
Our blog aims to show how the knowledge of nutrition, applied in food science & technology, could produce healthier food and products.
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Dr. Kejal Joshi
Dr Prabhakar Kanade
Ms. Samreen Shaikh
Dr. Minelly Rodrigues
Dr. Subhadra Mandalika
Dr. B. Sesikeran
Dr Jagadish Pai
PFNDAI
